Lemon Garlic Shrimp and Avocado Quinoa Bowl
Succulent sautéed shrimp served over fluffy quinoa, fresh arugula, juicy cherry tomatoes, and creamy avocado with a zesty lemon dressing. An easy, egg-free lunch packed with 36g of protein to keep you full and energized.
Prep
10 min
Cook
6 min
Total
16 min
Makes
1 serving
Created together. Shared with you.
Made by Kay + Lila
Kay created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
6 min
Total
16 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Whisk · Mixing bowl
Time saver
Buy pre-cooked quinoa or cook a batch ahead during meal prep to assemble this bowl in under 10 minutes.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Place a medium non-stick skillet over medium…
- 01
Place a medium non-stick skillet over medium…
Place a medium non-stick skillet over medium heat and add 0.5 tsp olive oil.
Tap card to mark done - 02
Add 1 minced garlic clove and 150g…
Add 1 minced garlic clove and 150g peeled shrimp to the skillet; cook for 2 to 3 minutes per side until the shrimp turns opaque pink and firm to the touch.
Look for: the shrimp turns opaque pink and firm to the touch
Tap card to mark done - 03
Remove the skillet from heat and squeeze…
Remove the skillet from heat and squeeze 0.5 tbsp fresh lemon juice over the warm shrimp.
Tap card to mark done - 04
Whisk together the remaining 1 tsp olive…
In a small bowl, whisk together the remaining 1 tsp olive oil, 0.5 tbsp lemon juice, a pinch of salt, and black pepper to create the dressing.
Tap card to mark done - 05
Combine 0
In a lunch bowl, combine 0.5 cup cooked quinoa, 1 cup fresh arugula, 0.5 cup sliced cherry tomatoes, and 0.33 sliced avocado.
Tap card to mark done - 06
Top the bowl with the cooked garlic…
Top the bowl with the cooked garlic shrimp and drizzle the dressing evenly over all ingredients before serving.
Ready when: everything is assembled and ready to enjoy
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